Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat.

Add the chicken to the pan and cook for about 3 to 5 minutes per side, or until golden brown. Remove the chicken from the pan and set aside. (The chicken will not be cooked-through at this point.)

Add the sliced onion, cremini mushrooms and bell pepper to the pan. Season with salt and pepper, and sautè the vegetables for about 3 to 4 minutes, or until they start to soften. Add the minced garlic and crushed red pepper flakes, if using. Cook, stirring constantly, for about 1 minute, until fragrant. Add the white wine and bring to boil.

Add the crushed tomatoes, ¼ cup of the basil, 2 tablespoons of the parsley, and ½ of the chopped thyme. Stir everything until combined and place the chicken back in the skillet. Coat the chicken with the sauce and bring the mixture to a simmer. Transfer the skillet to your preheated oven and bake for about 10 to 15 minutes, until the chicken is cooked-through.

Top with the remaining herbs and grated Parmesan cheese, if using. Serve warm.

Traditional Chicken Cacciatore is cooked entirely on the stovetop, simmering over medium-low heat for nearly an hour. We know, though, that you don’t have time for that, so after a quick cook and a simmer in the sauce, we’re popping the whole thing in the oven to cook completely and quicklyall at once.

TipHero

Ever wondered just why this chicken dish is called “cacciatore”? Turns out, it’s because cacciatore is Italian for “hunter”, and that means these chicken thighs and legs are cooked up “hunter-style”— i.e. rustic and delicious.

TipHero

There are all kinds of varieties, but nearly all agree that some delicious braised chicken is involved. (You can also substitute other meats like rabbit or pheasant, if you’re feeling really adventurous.) We’ve also included the usual onion, garlic, and tomato, and then added in some mushrooms, bell peppers, and fresh herbs for full, delicious flavor.